Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer

Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Saitô, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

doi:10.1270/jsbbs.63.489

Cited by 13 publications

(8 citation statements)

References 16 publications

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“…, at least several hundred grams of polished rice; Takeuchi et al 2008 ). To solve this problem, evaluation instruments such as the Cooked Rice Taste Analyzer and the Mido Meter have been developed to predict the eating quality that would be determined by a sensory test ( Goto et al 2014 , Kwon et al 2011 ). These instrumental methods showed significant correlations with the eating quality scores by sensory tests ( Okadome 2005 ).…”

Section: Introductionmentioning

confidence: 99%

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

et al. 2016

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The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.

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Section: Introductionmentioning

confidence: 99%

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

et al. 2016

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“…It is well known that chemical properties affect the eating quality of cooked rice. A previous study suggested a relationship between WCR and AC of the endosperm ( Goto et al 2014 ). Phenotypic correlations between WCR and PC were also suggested among Hokkaido rice cultivars ( Kinoshita 2013 ).…”

Section: Discussionmentioning

confidence: 97%

“…Although there is wide phenotypic variation in WCR among Japanese rice cultivars ( Goto et al 2014 , Kogi et al 2014 ), the genetic basis of WCR has not been clarified. Instead of sensory tests, evaluation methods for WCR use analytical equipment (such as a Mido Meter [MA-90-A, TOYO, Tokyo, Japan], a scaner or a spectrophotometer) as established in previous studies ( Goto et al 2014 , Kogi et al 2014 ). These methods are beneficial for the selection of WCR, but large uniform samples are still needed.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative trait loci for whiteness of cooked rice detected in improved rice cultivars in Hokkaido

Shinada

Yamamoto

et al. 2015

Breed. Sci.

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Improving the eating quality of cooked rice has been one of the most important objectives in rice breeding programs. Eating quality of cooked rice is a complex trait including several components, such as external appearance, taste, aroma, and texture. Therefore, dissection of these components followed by marker-assisted selection of detected QTL(s) may be a useful approach for achieving desirable eating quality in rice breeding. Whiteness of cooked rice (WCR) is an important factor related to the external appearance of cooked rice. WCR is known to be associated with the amylose and protein contents of the endosperm. However, the genetic basis of WCR remains unclear. In this study, we evaluated phenotypic variation in WCR among recently developed rice cultivars from Hokkaido, Japan. Then, we developed doubled haploid lines (DHLs) derived from a cross between two cultivars from Hokkaido, Joiku No. 462 (high WCR) and Jokei06214 (low WCR). Using the DHLs, we detected two QTLs for WCR, qWCR3 and qWCR11, on chromosomes 3 and 11, respectively. We also examined the dosage effect of the two QTLs based on both the categorized segregants in the DHLs and the relationship between the WCR phenotype and inheritance around the QTL regions in cultivars from Hokkaido.

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“…In addition, the appearance of cooked rice is one of the most important characteristics for judgments of eating quality (Oosato et al 1998 , Shigemune et al 2007 ). Objective measurements of the whiteness of cooked rice have been obtained using a spectrophotometer (Goto et al 2014 ) or by means of image analysis (Kogi et al 2014 ). A few cultivars are whiter and glossier than Koshihikari (Machida et al 2017 ).…”

Section: Reviewmentioning

confidence: 99%

Koshihikari: a premium short-grain rice cultivar – its expansion and breeding in Japan

Kobayashi¹,

Hori

Yamamoto

et al. 2018

Rice

127

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Koshihikari, a Japanese short-grain rice cultivar, was developed in 1956, more than 60 years ago. Despite its age, it has been the most widely grown cultivar in Japan for more than 35 years, making it the most important rice for the Japanese people. In its early days, there was no reason to predict that Koshihikari would become so widely disseminated. However, since the end of the post–World War II food shortage in the 1960s, Japanese preferences changed from high productivity to good eating quality. This triggered wide expansion of Koshihikari cultivation due to the cultivar’s excellent taste and texture. With increasing cultivation of Koshihikari in Japan, several good agronomic characteristics beyond its high eating quality became apparent, such as its good adaptation to different environments, tolerance to pre-harvest sprouting, and cold tolerance during the booting stage. These characteristics outweigh drawbacks such as its low blast resistance and low lodging resistance. The popularity of Koshihikari influenced subsequent rice breeding trends at regional agricultural experimental stations, and the characteristics of newly developed rice cultivars in Japan are usually rated relative to Koshihikari, which is used as the benchmark. Koshihikari was the first japonica rice cultivar whose whole genome has been sequenced by means of next-generation sequencing. Furthermore, comparison of the genomes of Koshihikari and Nipponbare has provided detailed insights into the genetic diversity of Japanese rice cultivars relative to that in rice populations elsewhere in the world. Further progress in rice genomics is gradually unlocking the mechanisms that underlie the agronomic characteristics of Koshihikari. To support both research and the development of novel rice cultivars, a series of isogenic and near-isogenic lines in the Koshihikari genetic background have been continuously developed. These new findings and materials will facilitate genomics-assisted rice breeding, eventually leading to superior cultivars.Electronic supplementary materialThe online version of this article (10.1186/s12284-018-0207-4) contains supplementary material, which is available to authorized users.

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Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer

Cited by 13 publications

References 16 publications

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

Quantitative trait loci for whiteness of cooked rice detected in improved rice cultivars in Hokkaido

Koshihikari: a premium short-grain rice cultivar – its expansion and breeding in Japan

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